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Ratatouille
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Ratatouille

1 h 30 minServes 4Nutri-Score A€€
from @two.plaid.aprons14 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • eggplant (sliced into thin rounds)Produce1 piece
  • zucchini (sliced into thin rounds)Produce2 pieces
  • yellow squash (sliced into thin rounds)Produce1 piece
  • tomato (sliced into thin rounds)Produce4 pieces
  • red bell pepper (diced)Produce1 piece
  • onion (diced)Produce1 piece
  • garlic (minced)Produce3 pieces
  • olive oilPantry45 ml
  • tomato pastePantry30 g
  • crushed tomatoesPantry400 g
  • dried thymeSpices2 g
  • saltSpices5 g
  • black pepperSpices2 g

per serving

Nutrition

178kcal

Carbs
16 g
Proteins
3 g
Fat
12 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Baking dish
  • Mandoline
  • Oven

step by step

Method

  1. Make the sauce base

    • Heat olive oil in a frying pan and sauté the onion and bell pepper until softened.
    • Add the garlic and cook until fragrant.
    • Stir in the tomato paste, crushed tomatoes, thyme, salt and pepper, then simmer until thickened.
    Step 1

  2. Slice the vegetables

    • Slice the eggplant, zucchini, yellow squash and tomatoes into thin, even rounds.
    Step 2

  3. Assemble the dish

    • Spread the sauce base evenly in the baking dish.
    • Arrange the vegetable slices in alternating, overlapping layers over the sauce.
    Step 3

  4. Bake

    • Drizzle with olive oil and season with salt and pepper.
    • Bake until the vegetables are tender and lightly browned.
    Step 4

  5. Serve

    • Let the ratatouille rest briefly, then serve warm.
    Step 5
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